Whole wheat flour is made by grinding the entire wheat kernel, including the bran, germ, and endosperm. Regular wheat flour, also known as all-purpose flour, is made by removing the bran and germ from the wheat kernel, leaving only the endosperm.
Whole wheat flour is considered more nutritious than regular wheat flour because it contains all parts of the wheat kernel. The bran and germ contain fiber, protein, vitamins, and minerals, while the endosperm contains mostly carbohydrates.
Whole wheat flour has a nutty, earthy taste due to the presence of the bran and germ. Regular wheat flour has a milder, more neutral taste because the bran and germ have been removed. Hence it will taste good.
Whole wheat flour has a coarser texture than regular wheat flour because of the presence of the bran particles. Regular wheat flour has a smoother texture because the bran has been removed. Which makes it healthy.
Whole wheat flour is darker in color than regular wheat flour due to the presence of the bran and germ. Regular wheat flour is lighter in color because the bran and germ have been removed. It has more better color.
Whole wheat flour is heavier and denser than regular wheat flour, which can make it more challenging to rise in bread and other baked goods. It requires more yeast or other leavening agents to achieve a good rise. Regular wheat flour has a more delicate structure.
Whole wheat flour is often used in baking bread, muffins, and other baked goods that require a heartier, denser texture. Regular wheat flour is used for a wide range of baking purposes, from cakes and pastries to bread and pizza dough.
Whole wheat flour has a shorter shelf life than regular wheat flour due to the presence of the bran and germ, which contain oils that can turn rancid over time. Regular wheat flour has a longer shelf life because the bran and germ have been removed.
Whole wheat flour is minimally processed, with only the outer husk removed before grinding. Regular wheat flour undergoes more extensive processing, including bleaching and refining to remove impurities and create a finer texture.
Whole wheat flour is often more expensive than regular wheat flour due to the higher cost of production and the fact that it is less commonly used. Regular wheat flour is cheaper and more widely available. In summary, whole wheat flour and regular wheat flour.